Brodo di verdure

Vegetable stock

Preparation info

  • Makes

    1.5 litres

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This stock is very light and is used for cooking risottos, serving pasta in broth and for adding to long-cooked meat, poultry, fish or vegetable dishes for a fuller flavour rather than adding water.


  • 1 large onion, peeled and quartered
  • ½ a small leek, roughly chopped
  • 2 carrots, peeled and cut into large chunks


Put the ingredients into a large saucepan and cover with about 3 litres (12 cups) of cold water. Add a little salt. Bring to the boil and skim the surface of any scum with a slotted spoon. Lower the heat a